Homemade Granola Bars

I've been making a lot of granola lately, and I mean A LOT. It's the perfect breakfast or snack on the go. I just love it. 

I found a recipe for homemade granola bars on Pinterest and couldn't wait to try it. We've been buying these super delicious peanut butter and dark chocolate granola bars made by Nature Valley lately, and they are sooo good. After looking through a few different homemade granola recipes, I realized it was actually pretty easy. 

The best thing about granola is that you can literally add ANYTHING you want! Just look at this amazing  mix of oats, quinoa, almonds, sunflower seeds...

Don't like almonds? You could use walnuts, pecans, pistachios, or cashews. You can add in or leave out any ingredients to suit your taste buds. And of course, adding in some peanut butter would be amaaazing!

If you don't have all of the ingredients laying around...(maybe you don't hoard almonds, oats, quinoa, and chocolate chips like I do)...you could also just use a bag of your favorite trail mix and turn it into granola bars. SO EASY! :)

Homemade Granola Bars

Makes 12 bars

Ingredients:
3 cups old fashioned oats 

1 cup uncooked quinoa

1/4 cup sliced almonds

1/4 cup sunflower seeds

2 tablespoons flaxseeds

1/4 cup unsweetened coconut, toasted
2 tablespoons coconut oil
2 tablespoons brown sugar
¼ cup honey
1 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon nutmeg
5 ounces dark chocolate

Instructions:

• Preheat the oven to 350 degrees. Scatter the oats, quinoa, almonds, flaxseeds, and sunflower seeds on a baking sheet. Toast for about 15 minutes, stirring once. 
• Line a 9x9 pan with parchment paper or foil. Make sure you have a piece that is long enough to hang over the sides. It will make it easier to lift the bars out of the pan.
• While the granola is toasting, heat the coconut oil in a small saucepan on the stove. Add the brown sugar, maple syrup, honey, vanilla, cinnamon, and nutmeg.
• Bring it to a simmer over medium heat and stir to make sure the brown sugar dissolves.
• Put the toasted granola in a large bowl. Pour the hot liquid over the oats and stir to coat evenly. Scrape the mixture into the prepared pan.
• Fold the parchment or foil over the top of the granola in the pan and press down to fill the corners and flatten. Keep pressing and smooth the granola out so that it is even.
• Let the granola bars set up in a cool dry place for at least an hour. You could also let them set up in the refrigerator.
• Life the bars out of the pan and onto a cutting board. Slice down the middle and then cut each half into 6 bars. Lay the bars on a clean piece of parchment or foil. 
• Melt the chocolate in a small saucepan over low heat. Use a spoon to drizzle the chocolate over the sliced bars. 

Mini Almond Joy Cheesecakes

I've been eyeing this recipe for quite some time now and I finally found the time to make it. You would think that I would be spending these last two snow days grading the bazillion papers I brought home...but NOPE, I'm baking instead. 

I absolutely loooove coconut and chocolate together. It's one of my favorite combinations.

My dad's birthday is this weekend, so I knew he would just love these. My parents are both huge fans of coconut in anything. And in case you didn't know already, my mother is where my sweet tooth comes from! She's the one person I can count on when I want to eat dessert for breakfast. No judgement, she just grabs a spoon and joins right in. :)

These mini Almond Joy Cheesecakes are the perfect version of the candy bar. The cheesecake on it’s own is super creamy, coco-nutty, and delicious, but the crust is where it's at! I love how you can see the little specks of coconut and almonds throughout. It is the most amazing crust and full of flavor. 

I tried to make these "skinny jeans approved" by using coconut oil instead of butter for the crust, reduced fat cream cheese, and I threw in some Greek yogurt for good measure. The result: super smooth, creamy, and amazing! I love the extra boost of flavor from the coconut oil. It has the perfect amount of sweetness from the toasted coconut and chocolate glaze. I also opted for the "mini" version...hey, it's all about portion control!  

If your significant other is a fan of chocolate and coconut, these would be perfect to serve on Valentine’s day! 

Mini Almond Joy Cheesecakes

Recipe adapted from The Curvy Carrot

Makes 6 mini cheesecakes

Ingredients:
Crust
1/2 cup graham cracker crumbs
1/4 cup unsweetened flaked coconut, toasted
1/2 cup sliced almonds, toasted

1 tablespoon sugar
4 Tablespoons coconut oil, melted

Filling
1 1/2 (8-ounce) packages reduced fat cream cheese, room temperature
1/4 cup sugar

1/2 cup non fat, plain Greek yogurt (you could also use non fat, vanilla)
2 eggs

1/2 cup unsweetened flaked coconut, toasted
1/2 tablespoon coconut extract

Chocolate Glaze
1/3 cup semisweet chocolate chips
4 tablespoons skim milk
1 teaspoon vanilla extract

Directions:
Crust
Preheat oven to 350 degrees.
In a food processor, pulse the graham crackers, almonds, and coconut until a crumb mixture. With the machine running, slowly add the melted coconut oil and pulse until it just starts to come together.
Divide the crumb mixture into your mini cheesecake pan then press evenly with the bottom of a glass to create an even crust. Bake crust in the oven for about 5 minutes and let cool.
Reduce oven to 325 degrees.

Filling
Using a stand mixer fitted with the paddle attachment, beat the cream cheese, Greek yogurt, and sugar until smooth. Add the eggs, one at a time, mixing well after each. Add the coconut extract. Gently fold in the coconut with a spatula until well combined.
Transfer the filling to the cooled crust and bake for about 25 to 30 minutes. The top should be slightly puffy and lightly browned. Remove cheesecake from the oven and let cool completely.

Glaze
Combine the chocolate chips, milk, and vanilla in a small microwaveable bowl. Microwave for about 15-20 seconds. Remove and stir until smooth. Pour glaze over the cheesecakes (which are still in the pan) and spread evenly. Sprinkle with toasted coconut and sliced almonds.

Refrigerate the cheesecakes for about 4 hours or overnight. Remove carefully and serve. 

Coconut Gooey Cake Bars

Two words: Ooey. Gooey.

I have to say, I am a HUGE coconut fan. 

The great thing about these bars is how easy they are to make.  You just prepare a basic dough with cake mix, pecans, and chocolate chips, sprinkle it with coconut and drown it in lots of condensed milk.  That’s it.

As the name suggests, these cake bars are well...ooey and gooey! They are even better straight out of the oven. :)

Coconut Gooey Cake Bars

Recipe adapted from Inside BruCrewLife

Ingredients:

1 white cake mix

1 stick butter, softened

1 egg

1 tsp. vanilla extract

3/4 cup mini chocolate chips
1 cup chopped pecans, toasted

2 1/2 c. shredded coconut

1 (14 oz.) can condensed milk

1 cup coconut M&M’s

Directions:

• Preheat oven to 350 degrees. Lightly spray a 9x13 inch pan with cooking spray.
• In a large mixing bowl, beat the cake mix, butter, vanilla and egg until a soft dough forms. Stir in the chocolate chips and pecans. Press the dough into pan.
• Combine coconut and condensed milk in a bowl. Spread evenly on top of the cake dough. Sprinkle the top with the M&M’s. Bake for 28-30 minutes.
• Loosen the edges of the cake from the pan with a knife, when it comes out of the oven. Cool completely on a wire rack. Cut into bars. Store at room temperature.

Chai Spiced Coconut Blondies

This is was my first attempt at brown butter. And let me tell you, it was super easy. The brown butter definitely plays a major role in this recipe. It gives them a rich flavor that is so good! 

The texture of these blondies is pretty amazing. They are chewy in the center and slightly crunchy on the outside. 

The chai spices in these little squares really packs a punch. Think of biting into one of these cakey squares and tasting the brown butter, coconut, chocolate, cinnamon, cardamom, and ginger...yummm!

These are perfect for cool winter day - spicy and yummy and delicious with a hot cup of coffee - you have to make them!

Chai Spiced Coconut Blondies

Recipe adapted from Naive Cooks

Ingredients:
1 cup all purpose flour
1/4 cup coconut, shredded
1/2 cup butter, unsalted
1 cup light brown sugar
1 egg
1 tsp vanilla extract

1 tsp cardamom

1 tsp cinnamon

1/2 tsp ground ginger

1/8 tsp salt

1/3 cup semi-sweet chocolate chips

Directions:

• Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with aluminum foil. 
• In a skillet over medium-low heat toast the coconut until it is golden brown. Place it on a plate to cool. Add the butter to the pan and melt. Keep cooking until the foam dies and you see it turning into dark brown color and small fragments start appearing. Let it cool for a minute or two. 
• In a bowl, mix the brown butter with sugar and mix until smooth. Add egg and vanilla and mix. Add the flour, cardamom, cinnamon, ginger, and salt and mix until smooth. Gently fold in the toasted coconut and chocolate chips to combine. Pour in the lined baking pan and make sure it covers all corners. Bake for 20-25 minutes.
• Cool and transfer to a baking rack. Cut into squares. Store them in an airtight container.

Almond Joy Bars

I love coconut. Most people don't like it, but I am a huge fan. Almond Joy candy bars are one of my favorites. These bars are a spin on the classic and it definitely has all the flavors of an Almond Joy.

You start with a buttery crust, topped with sweet and rich coconut. And you can't forget the chocolate! A smooth layer of semi-sweet chocolate sets it off. The resulting combination is a rich and delicious treat!

The original is made for a 9x13 pan, but since the bars are so decadent, I decided to cut the recipe in half and it was perfect for an 8x8 inch pan.

Almond Joy Bars

Recipe adapted from Glorious Treats

Ingredients:

1/2 stick unsalted butter, at room temperature

1/4 cup light brown sugar

1/4 teaspoon salt

3/4 cups flour

1/2 -14 oz can sweetened condensed milk

1/2 -14 oz bag sweetened, shredded coconut

1/2 teaspoon vanilla extract

3/4 cups sliced almonds

4 oz semi-sweet chocolate

Directions:

Toast the almonds by spreading them in a thin layer on a baking sheet and baking at 375 degrees for 5-7 minutes. Keep a close eye on them, so they don't over bake. They should be a light golden brown.

Line an 8x8 inch baking pan with foil that hangs over the edge. Spray the foil with a light layer of cooking spray.

Make the crust

With a mixer, or food processor, blend the butter and sugar until smooth and fully combined. Add flour and salt, and blend lightly until almost incorporated. Add 1 cup of cooled, toasted almonds, and blend until just combined.

Press crust into the bottom of the prepared pan.

Bake 5-6 minutes in a pre-heated oven at 350 degrees.

Make the coconut filling

In a bowl, mix the sweetened condensed milk, coconut and vanilla. Spoon the mixture onto the crust, spreading gently.

Bake for 15-20 minutes, until the coconut is a nice golden brown.

Melt the chocolate in the microwave. Use short intervals of 30 seconds or so, stirring between intervals, and removing from microwave when the chocolate is almost, but not fully melted. Stir until fully melted.

Spread the melted chocolate over the baked coconut bars. Sprinkle the remaining 1/2 cup toasted almonds on top chocolate.

Place coconut bars in the refrigerator for about 1 hour, until chocolate has hardened.

Homemade Samoa Bars

I have a slight problem with self control when it comes to girl scout cookies. I swear. I could eat a box at a time. I guess I probably shouldn’t admit that, but it's true. Oh well, now you know. My favorite one of their cookies is definitely the Samoas.  They have such a delicious crunchy bottom topped with a chewy coconut topping.  Plus not to mention the addition of chocolate…yes please!

I first saw these on Pinterest and could not wait to make them. I searched around on Google and came across Baking Bites recipe for homemade samoas bars. 

After reading through the recipe, I thought these were going to come out a mess. But surprisingly, my prediction was false. These are a bit more involved than most bar cookies and the kitchen did end up a disaster, BUT they are totally worth the effort.  

*Note: These bars are VERY rich...the original recipe calls for each cookie to be dipped in chocolate but I have decided not to do this. I just drizzled the chocolate on top of each bar. You don't get the full effect of a Samoa cookie, but trust me, they are still just as tasty!

Homemade Samoa Bars

Recipe adapted from Baking Bites

Ingredients:
For the Cookie Base:
1/2 cup sugar
1 1/2 sticks butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt

For the Topping:
3 cups shredded coconut, toasted
12 oz. chewy caramels
1/4 tsp salt
3 tbsp milk
1/2 bag of chocolate chips 

Directions:
1. Preheat oven to 350 degrees. Grease or line  a 9 x 13 inch pan with foil and set aside. In a large mixing bowl, cream butter and sugar until fluffy. Beat in egg and vanilla extract.
2. With mixer on low, gradually beat in flour and salt until mixture is crumbly (dough doesn't need to come together).
3. Pour dough into pan and press into an even layer. Bake for 20 minutes, until set and edges are lightly browned. Set on a wire rack to cool completely.
4. Add unwrapped caramel candies with milk and salt in a large microwaveable bowl. Cook on high, 3-4 minutes, stopping to stir occasionally. Once caramel is melted and smooth, fold in toasted coconut with a spatula.
5. Place dollops of topping on shortbread crust. Spread evenly with a spatula and allow to set until cooled. Once cooled, cut into evenly sized bars.
6. Melt chocolate in a microwave safe bowl mixing every 30 seconds until smooth. Spoon into a Ziploc with a corner cut off and drizzle bars with chocolate. Let chocolate set before storing in an airtight container.